Sourdough Bread And Scones

Sourdough Bread.  Homebaked sourdough bread can be so delicious, and it is addictive.  The last baking was the famous French crusty bread 'Boule'.  This time I baked the 'Batard', and I did not do badly.  Both recipes were based on Eric Kayser, but of course, I give the twists merely adding a few ingredients and using the method my way.  On that note, I am so proud to share this recipe with you.  For baking sourdough, you must have the sourdough starter.  To make a sourdough starter is a lesson in itself.  But you may be able to buy in the shop or ask the bakery if you could get it.  To make two sourdough batards, these are ingredients you need.

Sourdough Batards

Sourdough Bread ' Batard '  (freshly baked)

Ingredients
325 g strong plain flour
50 mil liquid sourdough
1/4 teaspoon dry yeast
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon oil to oil around the surface of a bowl
A cup of warm water
Extra plain flour
Method
Place the flour, sugar, and salt in a large bowl
Put the yeast in the warm water, stir and add into the flour mixture followed by adding the liquid sourdough.  Stir to make a soft mixture to a soft dough.  Knead lightly until smooth.
Transfer to an oiled bowl cover with a damp cloth and put it away to proof for two-three hours.
After the dough has doubled in bulk, it is ready for the first shaping.
Place the dough onto a floured surface, cut into two equally.  Shape into two balls,  and cover them with a damp cloth, the second proofing may need only 35 minutes.
The time is up of second proofing, the dough is ready for the final shaping.
*Final shaping: work one at a time, shape the ball into an oval,  place it on a floured baking sheet.  Cover with a damp cloth and leave to proof for 1 hour and 30 minutes.

The Baking of Batard

The final shaping after proofing, ready to slash before baking

Baked batard.  The traditional 'batard', has 1 slash only.

The crumb is good and soft, and the crust is crusty.

*Final shaping is an art, and I do it my way, and often they do look as good, but because for me it is hard to explain and to write here, I will type for you from the book of Eric, so you can follow it more comfortable and correctly.
Here it is the method of *final shaping for sourdough 'Batard'  by Eric Kayser.
SHAPING FOR A BATARD
On a floured work surface, flatten the dough with the palm of your hand.
Fold it over twice and press down with your fingers.
Swivel the dough 180 degrees fold in again lengthwise by a third and press down along the edge.
Fold the dough in half lengthwise and seal the edges together by pressing with the heel of the hand.
Roll with lightly floured hands to the desired length.

Scones, who would not like home-baked scones.  It is such simple small quick bread but can be a treat for the day if you got it right.  Freshly baked scones are the best, but if you freeze the freshly baked scone, it is as good too.  This month on a Sunday while the oven was going to bake the sourdough bread I used it for baking date scones to share for morning tea.  Yes, the scone was good. And these are the ingredients: 500g flour, 150 g butter, 22 dates (you could put more), 1 egg, 1 cup milk, a pinch of salt and 1 tablespoon white sugar.

Steps for making Date Scone 

Dates, Chopped dates, Butter and Self Rising Flour

Chopped dates in flour, 1 cup milk, 1 egg, self - rising flour, a tablespoon sugar
and a pinch of salt.  Mix the ingredients together quickly to make a soft dough

After mixing and light kneading, cut the dough into squares.  Makes 16

Freshly baked date scones.  It was bake at 200 degrees C for 16 minutes

You can look at the pictures, as your instruction, and you cannot go wrong.  To bake these dates, the scone is very easy.  Things to remember for scones baking: the dough should be soft-light and knead it quickly.  Bake in a hot oven for 12-16 minutes.  Over baked makes the scones dry.

Platters of Scones 

Date scones spread with butter
garnished with edible herbs

Pumpkin scones spread with butter
and pumpkin jam. 

The first baking to share with our sports club for morning tea, this year.

I often baking scones for my family, a friendly sweet which is suitable for any one's diet.

The next baking sourdough bread is the classic French Baguette.  I have done it a few times, but I thought they were not perfect, only the shapes were close enough.

Until Next Post
Susy